Tips: To get consistent results, I always weigh my flour and sugar. I usually do this recipe in steps, so I'm not on my feet too long. I brown the butter one day. I bake the cake layers another day. I wrap them twice in plastic wrap and place them in the fridge. Or if it's going to be a bit, you can stick them in the freezer up to 1 month. I recommend after you double wrap the cake layers in plastic wrap, to also wrap them again but with foil. To thaw the cake layers, I take them out of the freezer and thaw them for 1 hour before I decorate. I usually make the frosting the same day I'm going to decorate the cake. If you decide to make the frosting ahead of time, cover the bowl of frosting and stick it inside the refrigerator. You can re-whip the frosting for a few minutes before decorating the cake.